“This is what I like to think of as the French answer to scalloped potatoes. It comes from the Haute Savoie region of France and can be very rich, although this is a slightly lighter version than others I've seen. I have also had tartiflette as a vegetarian dish by substituting some root vegetables for the bacon.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 12 cups strong cheese, crumbled and firmly packed (reblochon if you can find it although emmenthal, muenster or gruyère will work as well)
  • 1 kg waxy potato (red ones are good)
  • 200 g lardons (diced smoked bacon)
  • 1 onion
  • butter
  • 1 cup white wine
  • 4 tablespoons cream
  • salt
  • pepper

Directions

  1. Cook the potatoes in boiling water until a little undercooked.
  2. Reserve.
  3. Melt the butter in a sauté pan and gently cook sliced onion and lardons, without letting them brown.
  4. Slice the potatoes thickly, add them and continue to cook gently for 10 minutes.
  5. Add the white wine and allow to reduce.
  6. Season with salt and pepper.
  7. Preheat the oven to moderately hot, butter a gratin dish, and put the potato mixture in it.
  8. Pour over the cream.
  9. Place the cheese on top and put in the oven for 15-20 minutes, until the cheese has melted into the potatoes.
  10. Serve with a lightly dressed green salad.

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